Start by cooking the dry pasta in a large pot of boiling salted water according to the package instructions until it's al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander, reserving a cup of the pasta water for later use if needed, and set it aside.

While the pasta is cooking, prepare the chicken breast by cutting it into bite-sized pieces. Season the chicken with garlic powder, Italian seasoning, paprika, salt, and pepper.

Heat the olive oil in a large skillet over medium heat. Cook the seasoned chicken pieces in the skillet until golden brown and cooked through, about 6 to 8 minutes.

Add the butter and minced garlic to the skillet. Stir to combine, allowing the garlic to become fragrant for about 30 seconds to a minute.

Stir in the diced tomatoes and spinach, letting them cook for a few minutes until softened.

Pour in the heavy cream and stir well to combine everything into a creamy sauce. Allow the mixture to simmer gently for a few minutes.

Add the cooked pasta to the skillet, tossing everything together until well coated with the creamy sauce. If the mixture seems too thick, add a bit of the reserved pasta water to reach desired consistency.

Finally, sprinkle the Parmesan cheese over the pasta, stirring it in until it melts and incorporates into the sauce. Taste and adjust seasonings if necessary.